“Better late than never, right?”
That’s what I told myself in TJMaxx last week after I picked up a Vegetti for the low price of $9.99. If you have two eyes and at least one social media account, I’m sure you’re aware of the growing “zoodle” (aka zucchini noodle) trend. There’s even whole websites and cookbooks devoted solely to all things spiralized!
What I’m saying is, this trend isn’t exactly “new”, but rather I’m just really behind. Like, if we are talking in terms of diffusion of innovations theory (shoutout to you Dr. Cotwright and FDNS4660), I’m preeeeetty sure I’m what you would refer to as a “laggard”. I wasn’t convinced. I liked my zucchini, squash and sweet potatoes good enough already, thank you. I’m not much of a pasta fan, so there was no need for a “low carb alternative” to a huge bowl of noodles for me. Another gadget to take up space in my kitchen? Ugh, I’ll pass.
What changed my mind, honestly? The price. I mean, $9.99? Not that I’m dripping in money (I’m currently an unpaid dietetic intern….), but that felt like pocket change. Arguably the best $9.99 I will spend all year.
So, I had the gadget. The next step….what to make?? I’m fairly certain that there are enough zoodle/veggie noodle recipes out there that I could make one a day for two years straight without repeating any. What’s an indecisive girl to do when faced with endless opportunities like that? Turn to Pinterest. I found this recipe and liked what I saw (and I also had most of the ingredients in the fridge), so I zipped into the kitchen to put my own spin on this recipe. Without further adieu, I’m sharing it with you! Rhyming not intended.
[yumprint-recipe id=’14’]
So, there ya have it! I truly never crave noodles or pasta of any kind, but I have been thinking of this dish since I made it two nights ago. The creamy avocado sauce doesn’t leave you feeling heavy and worthless like typical alfredo sauces you find with traditional pasta dishes, and you get the bonus of added spinach! Let me know if you try it!
